MC237 - Master of Food Science and Technology

Plan: MC237 - Master of Food Science and Technology
Campus: City Campus

Program delivery and structure

Approach to learning and assessment
Work integrated learning
Program structure
Program transition plan

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Approach to learning and assessment

You will experience a wide range of learning environments: lectures, tutorials, laboratory and pilot plant practicals, factory visits, online delivery and individual and/or group presentations. Of particular importance is the high proportion of time spent in the laboratory and pilot plant which provides a practical emphasis and context to your learning and supports you in developing teamwork and time management skills.

The final semester is mainly devoted to an integrated capstone research project.  In this semester you will apply the skills and advanced knowledge acquired in this program to an industry focused research project.  

Assessment within each course is via a range of methods including project reports, practical reports, assignments, factory visit reports, oral presentations and/or written examination which assess your written, oral, numerical and practical knowledge and skills.

If you have a long term medical condition, disability and/or other form of disadvantage it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or the Equitable Learning Service if you would like to find out more.

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Work integrated learning

RMIT University is committed to providing you with an education that strongly links formal learning with professional or vocational practice. As a student enrolled in this RMIT University program you will

• undertake and be assessed on structured activities that allow you to learn, apply and demonstrate your professional or vocational practice;
• interact with industry and community when undertaking these activities;
• complete these activities in real work contexts or situations; and
• these interactions and the work context provide a distinctive source of feedback to you to assist your learning.

Any or all of these aspects of a WIL experience may be in a simulated workplace environment

Many of the assessments in the MC237 program have components which are similar to activities that you will engage in during employment.

This program has the following Work Integrated Learning (WIL) courses:

• ONPS2550 Food Product and Process Innovation, and
• Industry based Research Projects: BIOL2489/BIOL2490 Advanced Food Research Project OR BIOL1302/BIOL2491 Work Experience Practicum 2, a total 48 credit points each. You are required to have a GPA greater than or equal to 3.0 (Distinction average) to take advantage of this opportunity, or
• BIOL2487/BIOL2488 Food Research Project, 24 credit points. 

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Program Structure

To graduate you must complete the following: All courses listed may not be available each semester.
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Year One of Program
Complete the following Four (4) courses:
Course Title Credit Points Course Code Campus Food Microbiology 12 ONPS2752 City Campus Advanced Food Processing Technologies 12 ONPS2328 City Campus ONPS2527 Bundoora Campus Food Manufacturing: Plant Products 12 ONPS2546 Bundoora Campus Food Manufacturing Animal Products 12 ONPS2681 Bundoora Campus
AND
Select and Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Food and Nutritional Chemistry 12 CHEM1319 City Campus CHEM1320 Bundoora Campus Rheology and Food Biophysics 12 ONPS2758 Bundoora Campus
AND
Select and Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Nutritional Physiology 12 ONPS2761 City Campus Nutrition, Health and Disease 12 OHTH4264 City Campus OHTH4265 Bundoora Campus
AND
Select and Complete One (1) of the following Courses (Note: You must have completed at least One (1) semester of study in MC237 before attempting Food Product and Process Innovation and Food Quality Assurance):
Course Title Credit Points Course Code Campus Food Product and Process Innovation 12 ONPS2550 Bundoora Campus Food Quality Assurance 12 ONPS2378 City Campus ONPS2530 Bundoora Campus
AND
{
Complete the following Course (Note: you must have completed at least One (1) semester of study in MC237 before attempting Food Safety Plans):
Course Title Credit Points Course Code Campus Food Safety Plans 12 ONPS2377 City Campus ONPS2529 Bundoora Campus
OR
Select and Complete One (1) Course from the Science Option list at the end of this program structure:
}
AND
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Year Two of Program
Complete the following Course:
Course Title Credit Points Course Code Campus Research Methods 12 BIOL1070 Bundoora Campus BIOL2411 City Campus
AND
(
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Select and Complete One (1) of the following options: Option 1A or Option 1B.
{
Option 1A: Select and Complete Two (2) Courses not previously completed from the following list:
Course Title Credit Points Course Code Campus Food Safety Plans 12 ONPS2377 City Campus ONPS2529 Bundoora Campus Food Product and Process Innovation 12 ONPS2550 Bundoora Campus Food Quality Assurance 12 ONPS2378 City Campus ONPS2530 Bundoora Campus
AND
Select and Complete One (1) Course from the Science Option list at the end of this program structure:
}
OR
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Option 1B
{
Complete the following Course:
Course Title Credit Points Course Code Campus Food Product and Process Innovation 12 ONPS2550 Bundoora Campus
AND
Select and Complete Two (2) Courses from the Science Option list at the end of this program structure.
}
)
AND
(
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Select and Complete One (1) of the following options: Option 2A or Option 2B.
Option 2A: Select and Complete One (1) of the following courses:
Course Title Credit Points Course Code Campus Advanced Food Research Project 48 BIOL2489 City Campus BIOL2490 Bundoora Campus Work Experience Practicum 2 48 BIOL1302 Bundoora Campus BIOL2491 City Campus
OR
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Option 2B
{
Complete the following Course:
Course Title Credit Points Course Code Campus Food Research Project 24 BIOL2487 City Campus BIOL2488 Bundoora Campus
AND
Select and Complete Two (2) Courses from the Science Option list at the end of this program structure.
}
)
AND
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Science Options List:
List of Science Option courses
Course Title Credit Points Course Code Campus Microbiology 12 BIOL2173 City Campus Food Packaging and Labelling 12 ONPS2547 Bundoora Campus Human Sensory Evaluation 12 ONPS2755 Bundoora Campus Applied Nutrition 12 ONPS2551 City Campus Nutrition, Health and Disease 12 OHTH4264 City Campus OHTH4265 Bundoora Campus Food Industry Management 12 ONPS2645 Bundoora Campus Food Toxicology, Allergens and Health 12 ONPS2644 Bundoora Campus Nutritional Physiology 12 ONPS2761 City Campus Rheology and Food Biophysics 12 ONPS2758 Bundoora Campus Food and Nutritional Chemistry 12 CHEM1319 City Campus CHEM1320 Bundoora Campus Food Processing Technologies 12 ONPS2326 City Campus ONPS2528 Bundoora Campus
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Program transition plan

Semester 1, 2024 Transition Plan

Minor amendments have been made to your program effective semester 1, 2024. If you have completed any course that is now removed, your credit will still count towards your completion.  

Details of amendment: 

1) The following option courses have been removed/added: 

Option courses added	Option courses removed
CHEM1319 Food and Nutritional Chemistry	CHEM1226/1287 Food Chemistry
ONPS2761 Nutritional Physiology	ONPS2125 Nutrition Principles
ONPS2326 Food Processing Technologies	ONPS2643 Thermal Food Processing
	ONPS2128 Meat Technology

2) The following courses have a new course code with no change to course title or content: 

Course title	Old code	New code
Food Microbiology	ONPS2374	ONPS2752
Rheology and Food Biophysics	ONPS2521	ONPS2758
Nutrition, Health and Disease	OHTH2080	OHTH4264
Human Sensory Evaluation	ONPS2526	ONPS2755

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2021 Transition Plan

From Sem 1 2021 the following amendments to the structure will be effective.

Note: If you have successfully completed a course that has been removed from the structure, credit from the course will still apply and there will be no impact on your program progression.

Details of removed courses:

Removed Course	Replacement Course
ONPS2549/ONPS2642 - Food Ingredient Structure and Function	ONPS2681 - Food Manufacturing: Animal Products
ONPS2127/ONPS2522 - Dairy Science and Technology	CHEM1226 - Food Chemistry OR ONPS2521 Rheology and Food Biophysics
ONPS2130/ONPS2524 - Grain Technology	CHEM1226 - Food Chemistry OR ONPS2521 Rheology and Food Biophysics
ONPS2128 - Meat Technology	CHEM1226 - Food Chemistry OR ONPS2521 Rheology and Food Biophysics
BUSM2270/BUSM4724 - Biotechnology and Business	Any science option
MKTG1101 - Consumer Behaviour	Any science option
MKTG1100 - Marketing Management	Any science option
MKTG1311 - Product Innovation	Any science option

Further removal and movement of courses:

Course details	Year Level	Previous structure	2021 Structure
BIOL2173 - Microbiology	N/A	Core	Science Option
ONPS2550 - Food Product and Process Innovation	1	Core	Year 1: Option list; and Year 2: Option 1 list
ONPS2378/2530 - Food Quality Assurance	1	Core	Year 1: Option list; and Year 2: Option list
OHTH2080/OHTH2174 - Nutrition, Health and Disease	1	Core	Year 1 Option list; and Science Option
ONPS2374 – Food Microbiology	2	Option List	Year 1: Core
ONPS2328/ONPS2527 - Advanced Food Processing Technologies	2	Option List	Year 1: Core
ONPS2377 - Food Safety Plans	N/A	Science Option List	Year 1: Option list; and Year 2: Option 1 list
ONPS2125 - Nutrition Principles	N/A	Year 2 Option List	Year 1 Option list; and Science Option

Details of new options:

Two options have been introduced to ensure you complete the right combination of required courses. These options are: Option 1: Safety and Quality courses and Option 2: WIL courses.  Please note that you must complete ONPS2377 Food Safety Plan before enrolling in any WIL courses in Option 2.

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2019 Transition Plan

As a part of continuous improvement efforts we are updating the MC237 program structure effective Semester 1, 2019. These changes will impact students who have enrolled prior to 2019; students enrolled in Semester 1 will follow a different enrolment plan (Table 1) to those enrolled mid-year (Table 2). Please use the following program transition plans to ensure you continue to enrol in the appropriate courses. If you have any doubts, please contact the Program Manager.

Changes to existing program structure beginning Semester 1, 2019:

• ONPS2448 Rheology and Food Biophysics removed as core requirement. Students may select this course as elective.
• Additional courses to the program:
• BIOL2173 Microbiology. A prerequisite for ONPS2374 Food Microbiology and ONPS2377 Food Safety Plans.
• Students will take ONPS2524 Grain Technology and ONPS2128 Meat Technology in alternate years.
• Students given the choice to select between CHEM1226 Food Chemistry and ONPS2549 Food Ingredient Structure and Function.
• BIOL2239 and BIOL2231 removed from the program. Research project options replaced with BIOL2487/BIOL2488 (24 credit points) or BIOL1302/BIOL2491 (48 credit points) or BIOL2489/BIOL2490 (48 credit points). Students will select only one of these course options. The 48 credit point options have minimum grade average entry requirements.
• The number of course elective options have increased.

Table 1. Semester 1 entry (students enrolled at the beginning of the calendar year prior to 2019).

Year 1 Q1 Sem1       Year 1 Q2 Sem2	Food Chemistry CHEM1226 OR Food Ingredient structure & Function ONPS2549	Nutrition Health and Disease OHTH2080	Microbiology BIOL2173	Elective
Dairy Science and Technology ONPS2522	Grain Technology ONPS2524 OR Meat Technology ONPS2128	Food Product and Process Innovation ONPS2550	Food Microbiology ONPS2374
Year 2 Q3 Sem1     Year 2 Q4 Sem2	Research Methods BIOL1070	Food Quality Assurance ONPS2530	Advanced Food Processing Technologies ONPS2527	Elective
Elective	Elective	24 CP "Food Research Project BIOL2487/BIOL2488
	OR 48 CP "Advanced Food Research Project" BIOL2489/BIOL2490
	OR 48 CP Work Experience Practicum 2 BIOL1302/BIOL2491

Table 2. Semester 2 entry (students enrolled mid-year prior to 2019).

Year 1 Q1 Sem 2	Dairy Science and Technology ONPS2522	Grain Technology ONPS2524 OR Meat Technology ONPS2128	Food Product and Process Innovation ONPS2550	Elective
Year 1 Q2 Sem 1       Year 2 Q3 Sem 2	Food Chemistry CHEM1226 OR Food Ingredient structure & Function ONPS2549	Food Quality Assurance ONPS2530	Advanced Food Processing Technologies ONPS2527	Microbiology BIOL2173
Research Methods BIOL1070	Elective	Applied Nutrition ONPS2551 OR Nutrition Principles ONPS2125	Food Microbiology ONPS2374
Year 2 Q4 Sem 1	Elective	Elective	24 CP "Food Research Project BIOL2487/BIOL2488
	OR 48 CP "Advanced Food Research Project"* BIOL2489/BIOL2490
	OR 48 CP Work Experience Practicum 2* BIOL1302/BIOL2491

These transition plans assume that students have NOT been granted exemptions and or credits for the full 196 credit point program. If you have been granted exemptions/credits and you are unclear about how the transition plan applies to you, please contact the Program Manager.

Courses completed during previous program structures will be recognised. As of Semester 1, 2019, you will need to follow the new plans. However, you may not be able to complete all the required courses under the new plan, OR your previous completion of other courses may preclude you from the courses listed in the new plan.  If you’re in doubt, please contact the Program Manager.

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